1. In a wok, heat 2 tablespoons of the rapeseed oil over high heat. Add the shrimp, and stir fry until pink and opaque throughout.
2. Remove the shrimp to a plate and set aside.
3. Place the wok back on the heat. Add the eggs in one layer and cook until set; remove to a cutting board and coarsely chop.
4. Wipe out the wok, place it back over the heat and add the remaining 2 tablespoons rapeseed oil. Add the ginger, garlic and scallions, and cook just until fragrant, about 30 seconds. Add the rice, and stir fry until it begins to brown, 1 to 2 minutes. Add the vegetables and the soy sauce; stir to combine, and continue cooking for another 1 to 2 minutes. Add the shrimp and the chopped egg back to the wok and stir fry for another 1 minute.
5. Serve immediately.